There are several ways to spell this. Kush kush (how I actually do), coush coush, and couche couche. I’m not sure which is correct, and I doubt anyone does because Cajun French is rarely written. I’d imagine it’s probably coush coush, given the dish’s probable relationship to couscous.
All to say: This isn’t couscous, it’s closer to fried cornbread bits.
Ingredients
| Yellow Corn Meal | 1 cup |
|---|---|
| Water | 1/2 cup |
| Salt | 1/4 tsp |
| Baking soda | 1/2 tsp |
| Cooking oil | Eyeball |
Instructions
- Cover the bottom of a pan in oil, and put it on the stove on medium heat
- Mix everything but the cooking oil together in a bowl
- Drop a little dough in the pan to see if it sizzles, if it does put the rest of the dough in
- Let the dough sit for 3-4 minutes until a crust starts to form
- Turn the heat down to medium low, and stir every minute or so until it’s cooked through, shouldn’t take more than 10-15 minutes
Serving
There’s a ton of ways to do it, some of my favorites:
- With pancake syrup (homemade if you can swing it)
- With milk and sugar
- With coffeemilk and sugar
- With coffeemilk, sugar, and cheese (this is the one I usually do)
- Just put it in your mouth it’s delicious.
Notes
- The uncooked “dough” should come out roughly like a pie crust dough. You should be able to compact it, and it should hold together, but be very crumbly and look basically dry, and a little clumpy.
- You can use white cornmeal, it’s fine I promise
- You can use corn meal mix, it’s fine I promise (assuming you’re not allergic to the ingredients, I’m not a doctor)
- That being said, yellow cornmeal is traditional, and tastes the best
- If you stir too much in the pan it will get kind of sandy